Hook

• Scorched Tomato and Spicy Clam Bisque

• Pulled Smoked Swordfish over Peppered Polenta Cake

Line

• Chili Grilled Grouper over Garlic Custard with Plantain Lentil Fritters and Avocado Creme

• Pan Roasted Squab over Mustard Braised Spinach, Caramelized Fennel and Israeli Cous Cous

Sinker

• Big Blue: A trio of Blueberry Crumble , Blueberry Gelato and Drunken Blueberry Napoleon

Hook

• Chilled Watermelon Gazpacho Soup with Nantucket Bay Scallops

• Seviche “Fin” Style- an assortment of Kaffir Lime marinated seafood served atop a bed of Wakame Salad

Line

• Pan Seared John Dory over sauteed Sea Beans, roasted Sun Chokes and Herbed Buerre Blanc

• Roast Duckling with Frisee, Pea tendrils, and Jicama salad tossed in Foie Gras Vinaigrette

Sinker

• Strawberry and Rhubarb Crumble with Madagascar Vanilla Bean Gelato and Balsamic-Honey Drizzle

Hook

• Fresh Chilled English Pea Soup with Lemon Creme and Grilled Prawn

• House Cured Smoked Copper River King Salmon Carpaccio and Grilled Meyer lemon

Line

• Roasted Ahi Tuna loin wrapped in seared Waygu Beef with Grilled Potato Salad, White Asparagus and Eel Sauce

• Roast Duckling with Frisee, Pea tendrils, and Jicama salad tossed in Foie Gras Vinaigrette

Sinker

• The Chocolate Fucker- warm flourless Swiss chocolate oozing cake with Fat Cream filling and Hot Shot sauce.

Hook

• Fire Roasted Tomato and Shrimp Bisque

• Grilled Halibut Cheeks with Fried Green Tomatoes and Creole Mustard Sauce

Line

• Pan Seared Ivory Salmon with Golden Chanterelle Risotto, Roasted Chioggia Beets and Warm Tarragon-Chevre Vinaigrette

• Roasted Loin of Rabbit over herbed puree of Parsnips, Sauteed Fiddle- Head Ferns with Roasted Ramps Jus

Sinker

• Chocolate Fudge and Peanut Butter Pie with House Made Vanilla Bean Bourbon Ice Cream and Caramelized Bacon Crumbles

Hook

• Smoked Blue Point Oyster Chowder

• Espresso basted Halibut Cheeks over Johnny Cakes and Lemon Creme

Line

• Whole Jumbo Prawns stuffed with Crab and Avocado Salad served over Garlic Mashed Plantains and Sugar Beans

• Beef Bourguignon SoHo style with roasted Fingerling Potatoes and house made Herb Butter Soda Bread

Sinker

• Sugar Crisp Apple Stack with Almond Butter Cream and Rum Syrup

Hook

• Caribbean Conch Chowder

• Salt Seared Kindai Tuna served with Blood Orange and Fennel Salad

• Bacon Basted Shad Roe sliced and served with Potato Pancakes and Creme Fraiche

Line

• Ancho Seared Grouper over creamy Corn Pudding, Wilted Spinach and Chipotle Cream

• Rosemary Braised Lamb Shanks with Roasted Root Vegetables,  Parmesan Whipped Yukon Gold Potatoes and Minted Lamb Jus

Sinker

• Ricotta Vanilla Cheesecake with Meyer Lemon Simple Syrup

Hook

• Halibut Pepper Pot
• Paddle Fish Caviar with House Made Buckwheat Blinis

Line

• Tristan Lobster Tails with Roasted Tomato Beurre Blanc
• Elysian Fields Tamarind Glazed Lamb Chops over Majadra and Moroccan Spiced Carrots

Sinker

• Flaming Banana Foster “Splits”

Hook

• Oyster Creole Stew

• Salmon and Fennel Frond Ceviche

Line

• Chili Seared Tasmanian Sea Trout over Hominy Risotto and Wilted Mustard Greens with Red Chimichurri  Sauce

• Braised Wild Boar Taco Trio featuring Queso Fresco, Red Mole and Roasted Pumpkin Chutney

Sinker

• Berry Tart with Mascarpone Cream and Basil Ice

Hook

• Creamy Cauliflower and Seared Sea Scallop Soup

• Smoked Trout Napoleon

Line

• Chili Seared Cobia with Sweet Potato Puree, Charred Corn Saute and Light Curried Cream Sauce

• Braised Wagyu Beef Short Ribs served over Asparagus Risotto, Sauteed Beet Greens and Roasted Baby Beet Salad.

Sinker

• Rum Soaked Spoon Bread with Candied Banana Chips and Fat Cream

Hook

• Seared Taylor Bay Scallop and Roasted Red Pepper Soupe  au Pistou

• Lobster Ravioli with Caviar Cream

Line

• Classic Chateaubriand for two with rich Burgundy Reduction, Roasted Heirloom Beets and Savoyard Potatoes

• Butter Seared Dover Sole with Rissole Yukon Gold Potatoes, Garlic Grilled Asparagus and Buerre Noisette

Sinker

• Flight of Petite Cupcakes consisting of Red Velvet, Double Chocolate and Vanilla Coconut